Lamb Karahi

Ingredients

• 15 ml (1 tbsp)ghee or oil
• 1onion, finely sliced
• 4 clovesgarlic, peeled and crushed
• 2.5 cm (1 in) piecefresh ginger root, peeled and grated
• 5 ml (1 tsp)salt
• 15 ml (1 tbsp)ground cumin
• 15 ml (1 tbsp)ground coriander
• 5 ml (1 tsp)chilli powder
• 5 largetomatoes, washed and chopped
• 1 kg (2 lbs)boneless stewing lamb, cut into cubes
• 5 ml (1 tsp)garam masala
• 1green chilli, washed and finely sliced
• al gustoginger root, julienned, for garnishing
• 30 g (1 oz)fresh coriander leaves, washed and chopped

Instructions

1. 1

   Heat the fat

   Warm the ghee or oil in a large frying pan.

2. 2

   Soften the onion

   Fry the sliced onion gently for about 3 minutes, until softened.

3. 3

   Add aromatics

   Stir in the garlic and grated ginger, then fry for another minute.

4. 4

   Brown the lamb

   Add the lamb and brown it on all sides over a medium heat.

5. 5

   Season the meat

   Mix in the salt, cumin, coriander and chilli powder.

6. 6

   Add tomatoes

   Stir in the chopped tomatoes and cover the pan with a lid.

7. 7

   Simmer slowly

   Cook the lamb over a low heat for 1 hour 30 minutes. Check occasionally and add a little water if the gravy needs it.

8. 8

   Finish with spice

   Stir in the garam masala and cook for 5 more minutes.

9. 9

   Garnish and serve

   Top with the sliced green chilli, julienned ginger and chopped coriander. Serve with rice and naan.

What is lamb karahi?

Karahi is a Pakistani curry named for the deep, wok-like pan traditionally used to cook it. This version builds its gravy from tomatoes, while lamb and a blend of ground spices give it a savoury, warming character.

The method works by browning the meat before covering it to simmer slowly. That gives the lamb time to become tender as the tomatoes soften into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 36g protein, 11g carbs, 12g fat.

The lamb supplies most of the protein, while the tomatoes and onion contribute carbohydrates. Ghee or oil provides much of the fat; serve the curry with a moderate portion of rice and add vegetables to balance the plate.

Build the flavour base

Onion: cook it gently until soft rather than letting it brown heavily. Garlic and fresh ginger follow briefly, so they become fragrant without scorching.

Spices: cumin, coriander and chilli powder go in before the tomatoes. Stir them through the lamb so the meat is evenly coated.

Why the tomatoes matter

Tomatoes provide the main body of the gravy as they cook down around the lamb. Chop them before adding, then stir well so their juices mix with the browned meat and spices.

Keep the pan covered for the long simmer, checking from time to time. Add only a little water if the gravy is becoming too dry.

Getting tender lamb

Browning: turn the cubes so they colour on all sides before adding the seasonings. This stage adds flavour to the base of the curry.

Doneness: after the stated simmer, the lamb should be tender when pierced. If it still feels firm, continue cooking gently until it softens, checking that there is enough gravy in the pan.

Finish with fresh garnishes

Garam masala: add it near the end and cook for 5 minutes, as directed, to bring its aroma into the finished curry.

Ginger and coriander: scatter these over the dish just before serving. The sliced green chilli adds a fresh, sharp finish.

What to serve alongside

Rice or naan both suit the thick tomato gravy: use rice to spoon up the sauce, or naan to scoop it from the plate. A simple vegetable side can round out the meal.

Serve the curry hot, with extra chopped coriander if you have some left from preparing the garnish.

Recipe notes & tips

• Cut the lamb into similarly sized cubes so it cooks at a similar pace.
• Use a pan with a well-fitting lid to limit moisture loss during the long simmer.
• Check the gravy occasionally and add a little water only if it is drying out.
• Keep the heat low once the tomatoes are added so the lamb simmers gently.
• Add the garnishes just before serving to keep their fresh flavour and colour.

Variations

• Adjust the chilli: use less chilli powder or omit the fresh chilli for a milder curry.
• Add extra tomatoes: include more chopped tomato for a looser, more tomato-forward gravy.
• Use lamb shoulder: cut it into cubes and allow it to simmer until tender.
• Serve with flatbread: choose naan instead of rice for scooping up the gravy.
• Add vegetables: serve with a separate vegetable side to make the meal more varied.

Common mistakes to avoid

• Browning too quickly: reduce the heat if the lamb or aromatics start catching on the pan.
• Scorching the garlic: fry it with the ginger for only the stated minute before adding the meat.
• Adding too much water: check the gravy first and add only a little if it needs moisture.
• Using high heat to simmer: keep the pan on low so the lamb cooks gently.
• Skipping the tenderness check: pierce a piece before finishing and continue simmering if it is still firm.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot throughout, adding a splash of water if the gravy has thickened.

Frequently asked questions